Restaurant-Style Buttermilk Pancakes from _The Recipe Doctor_
2 cups cake flour (I didn't have any when I made the pancakes, so I just used unbleached white flour) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 2 large eggs (I used 4 egg whites) 2 cups buttermilk (I used 2 cups soured plain soy milk) 1 teaspoon vanilla 2 tablespoons butter, melted 1/4 cup reduced-calorie pancake syrup
1. Combine flour, baking powder, baking soda, salt, and sugar in medium bowl and blend well with fork. 2. Beat eggs, buttermilk, and vanilla in mixing bowl on medium-low speed (I used a fork) until smooth. 3. Add melted butter, pancake syrup, and dry ingredients to egg mixture in mixing bowl and beat on lowest speed, scraping with rubber spatula, just until blended. Do not overmix. 4. Let batter rest for 20 minutes. Spray griddle lightly with canola cooking spray. Preheat griddle until water skittles. 5. Pour 1/4 cup batter onto griddle. Cook over medium heat until bubbles form in pancake (30 to 60 seconds). Turn over with spatula and cook another 30 to 60 seconds or until golden brown. Serve pancakes with your preferred toppings. Makes 5 servings (about 3-4 pancakes each).